Winemaking

Cabernet Sauvignon, Jackson clone grapes were hand-harvested from a gravely knoll on the Baritelle
estate, then delivered to the winery in small picking boxes to minimize fruit damage. Grapes were gently
crushed, retaining 40% whole berries in the fermenter to obtain partial whole berry fermentation, to
maximize fruit character. Prior to yeasting the fermenter, we cold soaked for 72 hours, increasing the
richness and intensity of the fruit character. We fermented at 85 degrees-F with Bordeaux Red yeast, and
extracted color utilizing a combination of traditional screened, vigorous hand pump-overs, and gentle
irrigation. Following fermentation the wine went through malo-lactic fermentation in the presence of the
skins as the wine macerated for up to three weeks. The free-run and press wine were kept separate and
aged in 50% new French oak, thin stave barrels for 21 months. The wine was racked every other month
to naturally clarify the wine and soften tannins. Prior to bottling, a blend was crafted utilizing the various
barrel components and adding back a small portion of press wine. With no filtration or fining, the wine
was laid down in bottle for 24 months prior to release.